Carne Asada
3 lbs. Carne Ranchera
1/4 Cup Olive Oil
1/2 Cup Freshly Squeezed Lemon Juice
2 Tsp. Salt
1 Tsp. Freshly Ground Black Pepper
1 Tsp. Garlic Powder
1 Tsp. Onion Powder
1/2 Tsp. Oregano
Serve on top of: Corn tortillas
Top with: diced onion, cilantro, salsa, avocado, and a squeeze of fresh lime
Combine all of the ingredients into a dish cover and refrigerate for a minimum of 4 hours. Remove from the refrigerator 30 minutes prior to cooking.
Pre-heat your grill and cook the carne ranchera for 1-2 minutes on each side; depending on how thick or thin your butcher cut the strips of steak.
Remove the carne ranchera from the grill let cool for 5 minutes and chop up into smaller pieces. Heat up your tortillas straight on the grill until heated through, flipping occasionally, these will burn if you're not careful.